Cinnamon Pumpkin Ice Cream
(2)
13 hours 15 minutes
You can buy canned pumpkin puree to make this delicious ice cream, or you can make your own by baking pumpkin and blending it with a little water.
Naschkatze
2 people made this
Ingredients
Serves: 8
- 230g pumpkin puree
- 1 teaspoon vanilla essence
- Seeds of one vanilla pod
- 475ml double cream, divided
- 1 cup (185g) dark brown soft sugar, divided
- 5 very fresh egg yolks
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 pinch salt
- 1 pinch ground nutmeg
Directions
Preparation:1hour ›
Cook:15min ›
Extra time:12hours freezing ›
Ready in:13hours15min
- In a bowl, mix pumpkin puree, vanilla essence and vanilla seeds.
- In a small pot, mix 3/4 of the cream and 1/2 the sugar and bring just to a simmer.
- In another bowl, mix egg yolks, cinnamon, ginger, salt, nutmeg, remaining cream and remaining sugar until the sugar dissolves.
- Remove cream from heat and gradually pour a little into the egg mixture.
- Place entire egg mixture carefully into a double boiler and simmer until mixture starts to thicken and no longer will drip from a spoon.
- Pass everything through a fine sieve into a bowl and place bowl into a larger bowl filled with ice water. Cool while stirring constantly.
- Stir in pumpkin and mix everything well. Cover with cling wrap placed directly onto the mixture. This will prevent a skin from forming.
- Refrigerate for at least a few hours or for a whole day.
- Pour mixture into the ice cream maker and churn according to the manufacturer's instructions. Pour into freezer container and freeze for at least 3 hours.
